Three-Cheese Stovetop Mac and Cheese
Velvety, deeply cheesy, no-roux mac and cheese in twenty minutes. the kind that ruins boxed mac forever.
- Total time:
- 20 min
- Servings:
- 6
- Per serving:
- 620 kcal
- Cost per serving:
- $2.60
- Difficulty:
- easy
Step-by-step
Cook pasta to package time minus 2 minutes. Drain, reserve ½ cup pasta water.
Return pot to low heat. Add evaporated milk, whole milk, and cream cheese. Stir until smooth.
Add cheddar and gruyère by the handful, stirring after each addition. Do not let it boil.
Stir in mustard, garlic powder, salt, pepper, and hot sauce.
Fold in pasta. If too thick, loosen with pasta water by tablespoon. Serve immediately.
Cook's tip
Pre-shredded cheese is coated with anti-caking agents that prevent smooth melting. Block cheese, grated yourself, makes the difference.
Storage
Refrigerate 3 days. Reheat with splash of milk to revive.
Freezer: Sauce separates. Eat fresh.
Nutrition per serving
- Calories
- 620
- Protein
- 28g
- Carbs
- 56g
- Fat
- 32g
- Fiber
- 2g
- Sugar
- 7g
- Sat Fat
- 18g
- Sodium
- 780mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
Can I bake it?
Yes. transfer to a baking dish, top with breadcrumbs and butter, broil 3 minutes for a golden crust.
Gluten-free?
Use GF elbow pasta. Texture is identical.
Reviews
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
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